
Bright, tangy, and just a little bit sweet, this shallot vinaigrette is the kind of homemade dressing that makes you wonder why you ever reached for a bottle. Every ingredient here is clean and straightforward — minced shallot, apple cider vinegar, raw honey, olive oil, and a pinch of ground ginger — so there's no guesswork about what's actually going into your food. Store-bought dressings are one of the sneakiest sources of unwanted additives, often hiding preservatives behind vague label language, but this one is entirely made from scratch with nothing to second-guess. The short rest period before emulsifying lets the shallot mellow and the salt fully dissolve, which makes a noticeable difference in the final flavor. Whisking in the olive oil slowly gives you a beautifully cohesive dressing that clings to greens instead of sliding right off. A little fresh thyme stirred in at the end adds an herby, almost floral note that takes it from simple to genuinely special. Make a jar on Sunday and you'll have a reliable, preservative-free dressing ready to go all week long.
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Learn more →6 servings







Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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